EatSmarter exclusive recipe

Currant-Wild Garlic Pancakes

with Feta Cheese
3.8
Average: 3.8 (5 votes)
(5 votes)
Currant-Wild Garlic Pancakes

Currant-Wild Garlic Pancakes - The Austrian classic with a new look

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
558
calories
Calories

Healthy, because

Even smarter

Nutritional values

So much for "heavy pastries": prepared in this way, the pancake is a filling, but in contrast to the sweet, fat original, it is full of vitamins and nutrients! Especially the vitamins from the B group, which are so important for nerves and muscles, are abundant.

Once the wild garlic season is over, you don't have to do without this delicacy: It also tastes great with other herbs or young, finely chopped garlic! A fruity salad with raspberry dressing goes well with the ramsons.

1 serving contains
(Percentage of daily recommendation)
Calorie558 kcal(27 %)
Protein26 g(27 %)
Fat24 g(21 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.6 mg(43 %)
Folate113 μg(38 %)
Pantothenic acid2.3 mg(38 %)
Biotin23.9 μg(53 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C12 mg(13 %)
Potassium680 mg(17 %)
Calcium376 mg(38 %)
Magnesium137 mg(46 %)
Iron4.7 mg(31 %)
Iodine24 μg(12 %)
Zinc4.6 mg(58 %)
Saturated fatty acids9.1 g
Uric acid103 mg
Cholesterol262 mg
Development of this recipe:
How healthy are the main ingredients?
Currant

Ingredients

for
2
Ingredients
2 tablespoons
Currants (about 30 grams)
2
5 ounces
¾ cup
Mineral water (carbonated)
3 tablespoons
1 bunch
Wild garlic (about 50 grams)
4 teaspoons
4 ounces
1 teaspoon
Preparation

Kitchen utensils

1 Small bowl, 1 Mixing bowl, 1 deep bowl, 1 Measuring cups, 1 Whisk, 1 Sieve, 1 Paper towel, 1 Hand mixer, 1 Teaspoon, 1 large Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Slotted spatulas, 1 Casserole dish

Preparation steps

1.
Currant-Wild Garlic Pancakes preparation step 1

Soak the currants in a bowl with 50 ml (approximately 3 1/2 tablespoons) of hot water. Separate the eggs.

2.
Currant-Wild Garlic Pancakes preparation step 2

Mix flour with 1/2 teaspoon salt in a bowl, then gradually stir in the mineral water, milk and egg yolks. Let the batter rest for about 20 minutes.

3.
Currant-Wild Garlic Pancakes preparation step 3

Meanwhile, rinse wild garlic, shake dry, trim stems and cut into thin strips.

4.
Currant-Wild Garlic Pancakes preparation step 4

Drain currants. Beat egg whites until stiff and fold into the batter.

5.
Currant-Wild Garlic Pancakes preparation step 5

Heat 1 teaspoon canola oil in a non-stick pan over medium heat. Divide batter in half, then divide currants and wild garlic between the halves and stir to combine. Add half the batter and cook until set and golden brown, about 3 minutes.

6.
Currant-Wild Garlic Pancakes preparation step 6

Remove pancake, add another teaspoon canola oil to the pan, and add pancake back to pan to cook the other side until golden brown. Tear the pancakes into strips with 2 spatulas.

7.
Currant-Wild Garlic Pancakes preparation step 7

Place pancake strips in a baking dish and keep warm in preheated oven at 100°C (fan: Level 1: 80°C, gas) (approximately 200°F/convection 175°F). Repeat with remaining canola oil and batter. 

8.
Currant-Wild Garlic Pancakes preparation step 8

Place the pancake strips on a plate. Pat dry the feta cheese and crumble with fingers over the strips. Sprinkle with peppercorns and serve.